January 10, 2013
A few months back my husband read the book Wheat Belly and started laying out the case for not eating wheat. A bit begrudgingly, I picked-up a copy and admit it’s very compelling. So it wasn’t a total shock that as the new year came in, wheat in his diet would go out.
It has been a bit of a dance in the kitchen to accommodate such a challenge, but I find it interesting to try to cook tasty food with these constraints. We also gave up wine for the month and I have to say I miss my glass of wine while cooking dinner way more than any wheat.
When making a major diet switch, being prepared with good snacks is key. Below is my new favorite snack/appetizer. I plan on making these for my Golden Globes Girls’ Night. I love that it’s pretty and tasty enough to hold its own as an appetizer offering, wheat-free or not.
I’ll keep sharing any new creations that come up in the kitchen this month as I experiment. Now, don’t think I’m going on this wheat-free kick forever. I will still be blogging about and eating everything. You know I eat EVERYTHING, right?
Gluten-Free Crackers with Goat Cheese and Thyme
These satisfying bites are awesome for entertaining because the cracker doesn’t get soggy right away.
Make as many as you want to eat!
Radish, sliced thin
Simply smear the cracker with about a teaspoon of goat cheese. Place a radish slice one on top of each cracker and garnish with the thyme. These crackers are super sturdy, so they can be prepared in advance.